What will you serve with that glorious, golden bird? Here is a round up of side dishes for your Thanksgiving table. A few easy, yet healthy recipes. I’ve included tips on quantity for your shopping and make-ahead tips for your schedule.
Thanksgiving is my favorite holiday to cook for. Maybe it’s the fall season, or that I have so much to be thankful for, but I love Thanksgiving. Cooking Thanksgiving dinner is the best. Yet many cooks stress out about it, and that is understandable. A traditional Thanksgiving dinner is a feast to put on, and you want everyone to be happy and fulfilled. Here are tips to help make it easier.
Easy Thanksgiving Side Dishes
Besides a beautiful turkey, you’ll need to add side dishes. Here are a few of my favorites, along with tips for shopping and preparation.
Roasted Brussels Sprouts
Roasted Brussels sprouts are a prefect side dish for your turkey. If you think your family or guests won’t like them, try them roasted and you all might be surprised. Roasting makes them sweet and nutty.
- For shopping figure 6 ounces per person or 3 pounds for serving 8
- Prep the day before by peeling of any outer leaves that don’t look good, then slice in half top to bottom. Place in a zip bag and refrigerate until Thanksgiving Day. Get them out of the cold a few hours before roasting.
- An hour before the turkey is done, toss the Brussels sprouts with olive oil and seasonings according to the recipe and place on a parchment lined baking sheet
- While the turkey is resting, pop the Brussels sprouts into a 400 degree oven and roast for 18 minutes or until golden brown. Place in a bowl, cover and serve for dinner. Drizzle with good Balsamic vinegar or Balsamic syrup for extra pizzaz.
Baby Green Beans with Shallots, Pecans and Pomegranate Seeds
Another classic vegetable side dish is green beans. No, not the ones smothered with processed canned soup and canned fried onion rings, but fresh cooked baby green beans with beautiful garnishes like pomegranate seeds, pecans and sautéed shallots.
- For shopping, figure 2-3 ounces per person.
- The day before, drop the trimmed beans in boiling salted water for 5 minutes then immediately chill in an ice water bath. When cold, drain on a clean kitchen towel and refrigerate until Thursday.
- Remove from the refrigerator 1 hour before heating for dinner
- To serve for Thanksgiving dinner, heat in a 350 degree oven in a casserole dish covered with foil for approximately 30 minutes or until hot. Top with garnishes like chopped pecans, pomegranate arils (seeds) and sautéed shallots as you prefer.
Dressing or Stuffing?
While the terms have become interchangeable, for me if it’s inside the bird its stuffing. If it’s baked on the side, it’s dressing. Whatever you call it, here is a traditional herbed bread stuffing you can start two days ahead to save time.
My Bread Stuffing with Herbs recipe will serve 6-8 people and scales up easily to feed more. Start 1-2 days ahead by cutting your bread into cubes, drying them overnight, then making the stuffing Wednesday. Bake Thursday.
Mashed Potatoes or Sweet Potatoes
Take Time to be Thankful
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